Hubei-style jiaoyan deep fried corn
Chinese Cooking Demystified · ♥ 2.2K likes · 66K views · 5 min video
Read about sweet corn in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ tsp salt
- ½ tsp Sichuan peppercorn powder
- ¼ tsp white pepper powder
- ½ tsp sugar
- MSG
- 250 g fresh corn
- 8 whole dried chilies
- 3 sprigs scallion
Mix the salt, Sichuan peppercorn powder, white pepper powder, sugar and MSG.
The Hubei spice mix
- 1 inch ginger
- 3 cloves garlic
Blanch the corn in boiling water, covered, about a minute and a half or until it floats.
Toss in cool or ice water to stop the cooking, then dry in a strainer about fifteen minutes.
- 1 tbsp egg
- 1 tbsp cornstarch
- 6 tbsp cornstarch
Coat the corn with a tablespoon of cornstarch to absorb surface moisture, mix in a tablespoon of beaten egg, then the rest of the cornstarch until the kernels stick together but still flow from the hand.
- 2 cup oil
Heat the oil in a wok to 180C; fry the corn on high about 45 seconds, then take it out.
Double fry: heat the oil to at least 195C, fry the corn ten seconds and drain on a paper towel lined plate.
- ½ tbsp oil
Heat the wok piping hot, shut off the heat, swirl in the half tablespoon of oil; flame on high, fry the aromatics fifteen seconds, the chilies ten seconds, then the corn ten seconds.
Add the seasoning and fry one more minute until evenly mixed; add the scallion greens for fifteen seconds and take off the heat.